Northumbria Healthcare launches new inpatient menu tailored to stoma patients
The Northumbria Hospital in Cramlington has introduced a new food menu based on feedback from ward staff highlighting the need for more variety to meet the unique dietary requirements of stoma patients.
The catering team from Northumbria Healthcare NHS Foundation Trust are currently carrying out extensive reviews of its patient menus, including launching a new children’s menu, to ensure a larger variety of meals that support the nutritional needs for a patient’s recovery.
Working with catering partner apetito, a new menu has been developed offering 14 options for patients to choose from, including the addition of mini meals, soups, deserts and sandwiches. This is an increase from the 5 options that were previously available.
Having been launched at the start of this year, the menu has already received positive feedback from staff and patients alike.
Zoe Bell, stoma nurse, said: “Nutrition is a large part of providing stoma care and having a larger menu to choose from, it allows patients to take control of a small part of their care. This has a big impact on their wellbeing and subsequently, their recovery.”
Also talking about the updated menu, Katie Wright, catering superintendent, said: “When developing the menu, it was important to us to not only create options that meet nutritional needs but to add food that brings variety and comfort to patients during their hospital stay.
“Catering plays a big role in the overall patient experience and for patients who have more complex nutritional needs, we have a responsibility to ensure they are being met.”
Tracy Oakley, apetito Training & Operations Manager for Northumbria Hospital said: “We have worked collaboratively with Katie and Zoe to create stoma menus that are suitable for patients, following tastings with dietetic and nursing teams. We hope the new menus will offer much more choice for patients, while ensuring they get the nutrients they require.”
The menu will be reviewed annually taking into consideration feedback from staff and patients to ensure the choice of meals remain suitable.